{"title":"Dry Age","description":"\u003cp\u003eDry-ageing is a process of ageing or 'hanging’ meat and takes place in a temperature and humidity controlled room. A controlled process and environment such as this allows the natural enzymes in the meat to go to work. This makes the meat more tender and concentrates the natural flavour of beef. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eVic's Meat has always been a market leader in this field, introducing the technique of Dry Aged Beef to its Sydney based customers back in 1996, when it was practically unheard of. Twenty four years later we are still proud to be supplying Dry Aged Beef to you.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003eOur advanced dry-ageing program means that at any given time we have roughly 11 tonne of product developing age and flavour in our custom built dry age rooms. Our program is not however limited to beef. This ageing process can, and is applied to various proteins including Free Range Australian Lamb and our Rare Breed Berkshire Pork. Although, we must admit, the greatest example of dry-ageing is seen on the finest Angus Beef this country has to offer \u003cspan\u003e(Rangers Valley Black Market 150 days dry aged, \"Firedoor Cote de Beouf\") \u003c\/span\u003eas well as our incredible Premium Grass Fed\/ Finished Beef. \u003c\/p\u003e\n\u003cp\u003eThe steaks we have on offer are the cream of the crop. Every piece has been hand-selected, aged for a minimum of 28 days, and cut to the same level of precision required by some of the worlds best Chef's. \u003c\/p\u003e\n\u003cp\u003ePlease enjoy.\u003c\/p\u003e","products":[{"product_id":"beef-rib-eye-steak-dry-aged-grass-fed-1-piece-approx-400-450g","title":"Beef Rib Eye Steak Grass Fed Dry Aged - 400g","description":"\u003cp\u003e\u003cspan\u003eThis Dry Aged Rib Eye Steak is a showstopper. This Rib Eye comes from incredible pasture raised beef reared in New South Wales - locally grown and produced by Breakout River Meats.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan class=\"fontstyle0\"\u003eBreakout River is owned and operated by a father and two son team, the family source Beef from within a 150km radius of the Lachlan Valley, along the banks of the\u003cbr\u003eLachlan River which is classed as one of the most fertile valleys in the world.\u003cbr\u003eThe pastures and fodder crops grown in the region, coupled with elite beef genetics results in Breakout River beef having one of the best reputations in Australia.\u003c\/span\u003e \u003cbr\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis cut will guarantee you a rich and buttery flavour with a soft and succulent texture. Dry aged for a minimum of 28 days, this cut is best cooked on a BBQ or pan fried and basted with butter \u0026amp; thyme. \u003cbr\u003e\u003c\/p\u003e","brand":"Vic's Meat","offers":[{"title":"Default Title","offer_id":34946302869672,"sku":"BRCKVO12","price":22.5,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/9934\/3528\/products\/beef-rib-eye-steak-grass-fed-dry-aged-1-piece-approx-400-450g-vics-meat-374597.jpg?v=1593478982"},{"product_id":"black-onyx-club-steak","title":"Beef Sirloin 'Club Steak' Black Onyx Rangers Valley Dry Aged - 450g","description":"\u003cp\u003eThis Black Onyx 'Club Steak' from Rangers Valley is also known as a bone in sirloin. Tender but resilient, this sirloin has been dry aged for a minimum of 28 days. It has beautiful texture and pure beefy flavour thanks to a ribbon of fat running along one side and a bone down the other - this steak is best cooked on the barbecue or pan fried. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"fontstyle0\"\u003eRangers Valley is situated in the pristine northern tablelands of NSW. This\u003cspan\u003e \u003c\/span\u003earea enjoys a cool climate that suits high quality beef production by providing\u003cspan\u003e \u003c\/span\u003ea stress-free environment for animals all year round.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"fontstyle0\"\u003eRangers Valley achieve maximum marbling with specialised feed\u003cspan\u003e \u003c\/span\u003erations to ensure their cattle grow at a slow, natural rate, similar to that of\u003cspan\u003e \u003c\/span\u003ea pasture fed animal. This approach delivers beef products that achieve\u003cspan\u003e \u003c\/span\u003econsistent marbling scores.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"Vic's Meat","offers":[{"title":"Default Title","offer_id":34946306670760,"sku":"BSTLVO10","price":35.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/9934\/3528\/products\/beef-sirloin-club-steak-black-onyx-rangers-valley-dry-aged-1x-piece-approx-450g-vics-meat-239401.jpg?v=1593478990"},{"product_id":"o-connor-club-steak","title":"Beef Sirloin 'Club Steak' Grass Fed Angus Premium O’Connor Dry Aged - 450g","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eO’Connor Beef produce some of Australia’s best grass fed beef. This O'Connor 'Club Steak' is also known as a bone in sirloin. Tender but resilient, this sirloin has been dry aged for a minimum of 28 days. It has a beautiful texture and pure beefy flavour thanks to a ribbon of fat running along one side and a bone down the other - this steak is best cooked on the barbecue or pan fried. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFrom the pristine Gippsland region of South East Victoria, the O'Connor family has been supplying premium Beef for over three generations. \u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"fontstyle0\"\u003eWith abundant, nutrient rich pastures cattle graze on natural clover and\u003cspan\u003e \u003c\/span\u003erye grass.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"fontstyle0\"\u003eAll O’Connor beef is sourced from selected British bred cattle (Black Angus \u0026amp; Hereford) and is certified “Natural” under the AQIS approved O’Connor Natural Beef Program.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eFeeds 1 person.\u003c\/em\u003e\u003c\/p\u003e","brand":"Vic's Meat","offers":[{"title":"Default Title","offer_id":34946308243624,"sku":"BSTLVO12","price":25.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/9934\/3528\/products\/beef-sirloin-club-steak-grass-fed-angus-premium-oconnor-dry-aged-1-piece-approx-450g-vics-meat-521023.jpg?v=1593478992"},{"product_id":"bistecca-alla-fiorentina-oconnor-premium-grass-fed-dry-aged","title":"Beef Bistecca alla Fiorentina Grass Fed Angus Premium O'Connor Dry Aged 900g","description":"\u003cp\u003eThe much admired and iconic B\u003cspan\u003eistecca alla Fiorentina\u003c\/span\u003e\u003cspan\u003e (translated to \"beef-steak\") \u003c\/span\u003econsists of the tenderloin and sirloin attached together on the 'T' bone, \u003cspan\u003egiving you a contrast in tenderness and flavour.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe perfect B\u003c\/span\u003eistecca alla Fiorentina\u003cem class=\"bb-em\"\u003e,\u003c\/em\u003e\u003cspan\u003e should be at least three fingers thick, weighing about a kilo, served on the bone and adorned with no more than a healthy pinch of sea salt and a drop of olive oil. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYou will not find a finer example than this - O'Connor Beef is sourced from the pristine Gippsland region of South East Victoria, from selected Grass Fed\/ Grass Finished British bred cattle (Black Angus \u0026amp; Hereford), skilfully butchered and dry aged for an optimal 28 days. \u003c\/span\u003e\u003cspan\u003eThe sheer beauty alone of this thick cut T-bone will delight all your senses. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eTraditionally served rare, but we won’t judge if you cook your steak to medium-rare!\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan class=\"fontstyle0\"\u003eAll O’Connor beef is sourced from selected British bred cattle (Black Angus \u0026amp; Hereford) and is certified “Natural” under the AQIS approved O’Connor Natural Beef Program.\u003c\/span\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"Vic's Meat","offers":[{"title":"Default Title","offer_id":34946308374696,"sku":"BSHLVO10","price":70.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/9934\/3528\/products\/beef-bistecca-alla-fiorentina-grass-fed-angus-premium-oconnor-dry-aged-1x-piece-1-11kg-vics-meat-664497.jpg?v=1593478992"},{"product_id":"dry-aged-rangers-valley-black-market-cote-de-boeuf-marble-score-5","title":"Dry Aged Rangers Valley Black Market Cote de Boeuf Marble Score 5+","description":"\u003cp\u003eThis Rib Eye from Rangers Valley is a showstopper. This cut will guarantee you a rich and buttery flavour with a soft and succulent texture. Dry aged for a minimum of 30 days, this cut is best cooked on a BBQ and served simply or cooked in a pan and basted with butter \u0026amp; thyme.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eImportant to note that this is the same incredible cut \u003c\/span\u003e\u003cspan\u003eof \u003c\/span\u003e\u003cspan\u003ebeef\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eused by Lennox Hastie from the award winning Firedoor in Sydney (his beef however has been dry aged for 200+ days).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRangers Valley is situated in the pristine northern tablelands of NSW. This area enjoys a cool climate that suits high quality beef production by providing a stress-free environment for animals all year round. \u003c\/span\u003e\u003cspan\u003eRangers Valley achieve maximum marbling with specialised feed rations to ensure their cattle grow at a slow, natural rate, like that of a pasture fed animal. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis approach delivers beef products that achieve very consistent marbling scores. \u003c\/span\u003eBlack Market beef has a marble score of 5 and above – which is common in Wagyu beef but something incredibly rare in pure Black Angus beef. \u003c\/p\u003e\n\u003cp\u003eRangers Valley is one of the world's most respected and premium marbled beef producers. Rangers Valley Black Market Beef is \u003cu\u003eexclusive to Vic's Meat.\u003c\/u\u003e\u003cem\u003e \u003c\/em\u003e\u003c\/p\u003e","brand":"Vic's Meat","offers":[{"title":"750g","offer_id":34946309357736,"sku":"BRCKVO21","price":75.0,"currency_code":"AUD","in_stock":true},{"title":"1.2kg","offer_id":34946309423272,"sku":"BRCKVO22","price":120.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/9934\/3528\/products\/dry-aged-rangers-valley-black-market-cote-de-boeuf-marble-score-5-vics-meat-277751.jpg?v=1593478994"},{"product_id":"beef-sirloin-club-steak-dry-aged-grainfed-1-piece-approx-450g","title":"Beef Sirloin 'Club Steak' Dry Aged Grain Fed - 450g","description":"\u003cp\u003e\u003cspan\u003eThis 'Club Steak' is also known as a bone in sirloin. This sirloin has been dry aged for a minimum of 28 days. It has a beautiful texture and pure beefy flavour thanks to a ribbon of fat running along one side and a bone down the other - this steak is best cooked on the barbecue or pan fried. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBeing Grainfed with a marbling score of 2+ this steak is sure to give you a great introduction to the Dry Age flavour everyone raves about. \u003c\/span\u003e\u003c\/p\u003e","brand":"Vic's Meat","offers":[{"title":"Default Title","offer_id":34946309783720,"sku":"BSTLVO11","price":22.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/9934\/3528\/products\/beef-sirloin-club-steak-dry-aged-grain-fed-1x-piece-approx-450g-vics-meat-915034.jpg?v=1593478995"},{"product_id":"oconnor-dry-aged-rib-eye","title":"Beef Rib Eye Steak Grass Fed Angus Premium O'Connor Dry Aged - 900g","description":"\u003cp\u003e\u003cspan\u003eThis Rib Eye from O'Connor is a showstopper. This Rib Eye comes from incredible pasture raised beef. This cut will guarantee you a rich and buttery flavour with a soft and succulent texture. Dry aged for a minimum of 28 days, this cut is best cooked on a BBQ or pan fried and basted with butter \u0026amp; thyme. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eFeeds 2 to 3 people.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eFrom the pristine Gippsland region of South East Victoria, the O'Connor family has been supplying premium Beef for over three generations.  \u003cspan class=\"fontstyle0\"\u003eWith abundant, nutrient rich pastures cattle graze on natural clover and rye grass.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"fontstyle0\"\u003eAll O’Connor beef is sourced from selected British bred cattle (Black Angus \u0026amp; Hereford) and is certified “Natural” under the AQIS approved O’Connor Natural Beef Program.\u003c\/span\u003e \u003cbr\u003e\u003c\/p\u003e","brand":"Vic's Meat","offers":[{"title":"Default Title","offer_id":34946310963368,"sku":"BRCKVO11","price":60.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/9934\/3528\/products\/beef-rib-eye-steak-grass-fed-angus-premium-oconnor-dry-aged-1-piece-approx-900g-vics-meat-965571.jpg?v=1593478997"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/9934\/3528\/collections\/dry-age-696285.jpg?v=1593478997","url":"https:\/\/vics-development.myshopify.com\/collections\/dry-age.oembed","provider":"Vics Meat Development","version":"1.0","type":"link"}